Crunchy Nacho Cheese Stuffed Cones: Crispy, Cheesy, Irresistible Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Preheat the oven to 375°F (190°C) when ready to bake. Cut the tortillas in half and set up a work station with the ketchup and crushed chips in separate shallow bowls. Have the toothpicks ready.

Dice the onion and bell pepper, and shred the mozzarella if not pre-shredded. Cook the beef filling before assembling the cones, as the filling needs to be warm when layered into the cones. Let the beef cool slightly before handling the cones to avoid burning your fingers.

Instructions

Shape and Coat the Cones

1. 1Shape and Coat the Cones
   Cut each flour tortilla in half. Roll each half into a tight cone shape, overlapping the edges to seal. Secure the seam with a toothpick. Brush the outside of each cone with ketchup, then roll in crushed nacho tortilla chips until evenly coated.
   Look for The cones hold their shape and the chip crust adheres well to the ketchup glaze.
   Tip Warm the tortillas slightly in a dry skillet to make them more pliable and less likely to crack.
2. 2Cook the Beef Filling
   Heat a large skillet over medium-high heat. Add the ground beef, diced onion, and diced bell pepper. Cook, breaking up the meat with a spoon, until the beef is browned and cooked through and the vegetables are tender, about 8 to 10 minutes. Drain any excess fat.
   Look for The beef is browned and crumbly, and the onions are translucent.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Season with salt and pepper if desired, but the nacho chips add plenty of flavor.

At the end of this phase, you should have neat, cone-shaped tortilla shells that are evenly coated with crushed nacho chips. The ketchup glaze should be tacky but not dripping, and the chips should stick well. The cones should hold their shape when stood upright. If any edges are loose, secure them with additional toothpicks. The beef filling should be cooked and ready to use.

Fill and Bake

3. 3Fill the Cones
   Preheat the oven to 375°F (190°C). Stand the coated cones upright in a baking dish. Layer shredded mozzarella and the cooked beef mixture inside each cone, alternating to fill completely. Top with any remaining cheese.
   Look for The cones are filled to the top with cheese and beef, with some cheese peeking out.
   Tip Press the filling gently to pack it in, but leave a little room for the cheese to melt and bubble.
4. 4Bake Until Melted
   Place the baking dish in the oven and bake for 12 to 15 minutes, until the cheese is fully melted and bubbly and the cone edges are golden and crisp.
   Look for The tops are golden brown and the cheese is bubbling around the edges.
   Tip If the cones brown too quickly, loosely cover with foil for the last few minutes.

The cones are filled to the top with layers of mozzarella and beef, with cheese peeking out from the top. After baking, the cheese should be fully melted and bubbling, and the edges of the cones should be golden brown and crisp.

The filling should be hot throughout, and the cones should feel firm to the touch. Remove from the oven and let cool for a couple of minutes before serving.

Serve and Enjoy

5. 5Serve Hot and Crispy
   Remove the cones from the oven and let them cool for 2 minutes. Carefully remove the toothpicks. Serve immediately while the cheese is hot and stretchy.
   Look for The cheese pulls into long strands when the cone is broken apart.
   Tip Use a fork to hold the cone steady while pulling out the toothpick to avoid burning fingers.

The cones are ready to serve when they are warm and the cheese is still stretchy. Pull one apart to check the cheese pull — it should be long and gooey. The crust should crunch audibly when bitten. Remove all toothpicks before serving. Serve immediately, as the cones are best enjoyed hot and crispy.

Common mistakes

One common mistake is overfilling the cones, which can cause them to burst open during baking. Leave a little room at the top for the cheese to melt without spilling over. Another issue is not sealing the cone seam properly — use two toothpicks if needed to keep the shape secure.

Skipping the ketchup glaze can result in the chips falling off, so be generous but not dripping. Finally, do not overbake, as the chips can burn and the cheese can become tough.

How to tell it’s done

The cones are done when the cheese is fully melted and bubbly, and the edges of the tortilla cones are golden and crisp. The internal temperature of the ground beef should reach 160°F (71°C) to ensure it is safe to eat.

If you have a food thermometer, insert it into the center of the filling through the top of the cone. The cheese should be completely melted and stretchy, pulling into long strands when the cone is broken apart.

• Ground meat: 160°F (71°C) in the thickest part